Description
Ina Garten’s stuffed bell peppers blend Mediterranean flavors with hearty ground beef and aromatic rice. Colorful peppers brim with savory ingredients, offering a delightful meal that connects home cooks to classic comfort and gourmet elegance in one delicious dish.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) Italian sausage
- 1 cup shredded mozzarella cheese
Vegetables and Aromatics:
- 3 bell peppers, halved lengthwise and deseeded
- 1 yellow onion, diced
- 3 garlic cloves, minced
- Fresh parsley, for garnish (optional)
Seasonings and Liquids:
- 2 tablespoons (2 Tbsp) cooking oil, divided
- 1 teaspoon (1 tsp) Italian seasoning
- ½ teaspoon (½ tsp) garlic powder
- 1 ¼ teaspoons (1¼ tsp) salt, divided
- ¼ teaspoon (¼ tsp) freshly cracked black pepper
- 1 cup marinara sauce
- ½ cup uncooked long-grain white rice
- ¾ cup (¾ cup) chicken broth
Instructions
- Prepare the oven by heating to 350°F (175°C). Carefully slice bell peppers lengthwise, meticulously removing seeds and inner membranes. Arrange peppers in a baking dish, delicately brushing with one tablespoon of olive oil and seasoning with salt and black pepper.
- Heat a skillet over medium temperature, thoroughly browning Italian sausage in the remaining tablespoon of olive oil. Incorporate finely diced onions and minced garlic, sautéing until onions become translucent and aromatic.
- Introduce uncooked rice to the skillet, blending with marinara sauce, Italian seasoning, garlic powder, remaining salt, and chicken broth. Allow the mixture to reach a rolling boil, then reduce heat and simmer covered for approximately 20 minutes, ensuring rice is nearly fully cooked.
- Remove the rice mixture from heat, gently fluffing with a fork. Carefully spoon the savory filling into the pre-roasted bell pepper halves, generously topping each with shredded mozzarella cheese.
- Loosely drape aluminum foil over the baking dish, returning to the oven for 15 minutes. Uncover and switch to broil, watching carefully for 2-3 minutes until the cheese transforms into a golden, bubbling crust.
- Finish the dish by sprinkling freshly chopped parsley as a vibrant garnish, serving immediately while hot and flavorful.
Notes
- Grab fresh, vibrant bell peppers that stand upright without wobbling to ensure stable stuffing and even baking.
- Rinse peppers thoroughly and pat dry with paper towels to remove any dirt or residue before preparation.
- Remove seeds and membranes carefully using a small spoon, creating a clean interior space for delicious filling.
- Slice pepper tops off horizontally, keeping stems intact for a rustic and attractive presentation on the plate.
- Experiment with different colored bell peppers to create a visually appealing dish that excites dinner guests.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg